Monday, July 15

Cherrium Almond Tart

I discovered a new fruit a few weeks ago: cherriums. They are a cross between cherries and plums and look like small plums but with a small cherry-sized pit. We bought a bagful at our farmer's market and reserved some for this simple free-form tart. I almost always use Trader Joe's frozen pie crust (it has a strong cult following among bakers) because I think it's just as good as homemade crust, but feel free to use your own recipe or any store-bought crust you like. The crust is just a vessel for holding the fruit, which turns soft and jam-like. The almonds add a nice crunch and flavor that really takes this over the top. I think it's a must to serve the tart a la mode, but it's really good either way.